Roasted Delicata Squash and Burrata Salad
Roasted delicata squash and creamy burrata paired with arugula, pomegranate arils and a drizzle of honey make for a delicious fall or holiday appetizer or weeknight side dish.
Servings: 4
Ingredients
- 1 medium delicata squash
- 2 4oz burrata balls
- 2 cups arugula
- 2 tbsp pomegranate arils
- 1 tbsp honey
- 1 tbsp olive oil
- 8-10 fresh sage leaves
- salt and pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Carefully cut the delicata squash in half lengthwise, scoop out the seeds with a spoon and slice each half into 1/2 inch slices.
- Place delicate squash slices on the parchment lined baking sheet. Spray with olive oil spray and season with salt and pepper. Bake delicata squash for 12-15 minutes, or until fork tender but not mushy. Allow the squash to cool for 10 minutes.
- Meanwhile, heat one tablespoon of butter in a small frying over medium heat. Once the butter begins to bubble, add the sage leaves and cook for 2 minutes. Remove sage leaves from the pan and drain on a paper towel. Allow the sage leaves to cool and crisp up.
- On your serving plate, arrange arugula, then roasted delicata squash slices. Add burrata and sprinkle over the pomegranate arils. Drizzle the entire salad with olive oil and honey and season with salt and black pepper. Garnish with crispy sage leaves. Serve immediately.